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Fenugreek dip, original Yemenite Recipie

Fenugreek is one of the ethnic staples of the Yemenite Jewish community here in Israel. We developed a taste for the dip they make from it. The recipe is as follows: (I measure by feel, but I'll try to be a little specific)
for a 'smallish'amount:

1/2 cup fenugreek
fresh cilantrol (coriander)- about 1 cup
garlic-as many as you like
cumin - 1 tsp.
hot peppers (being an A I omit this now)- depends on how hot you like it.
olive oil - a few TBS.
lemon juice - from 1/2 lemon
salt - to taste

Rinse and soak the fenugreek until it just starts to sprout. Strain but save water. Put into blender, add some of the water, cilantrol, garlic, cumin, hot peppers if okay, olive oil,lemon juice and salt.
Blend until completely ground up and creamy, keep adding water until it is smooth.
This is an acquired taste. I'm lucky I acquired the taste when I used to eat hot peppers. The original recipe calls for a very spicy mixture. It was a combination of, wow the hotness is delicious I'll get used to the slimey taste and texture. I now eat this without the hot peppers, but like I said, I've acquired the taste for it.
The oldtime Yemenites say that the liquid from the soaking is good for people with diabetes. I don't know if that's true.
This is doubly healthy because you're also eating the fenugreek sprouted.
The Yemenites call fenugreek Hilba.
Have fun, go on try something new. You can always put it in to compost.
Love and Light,
Myra